Directions-
Cook the sausages in a medium saute pan until browned and cooked through. Remove from the pan and set aside. Add onions to same pan, along with the butter and olive oil. Cook for 5 – 7 minutes at medium heat until onions are browned and softened. Add chicken stock and red wine and cook for another 3 – 5 minutes until reduced. Add the heavy cream and cook another 2 minutes. Season with salt and pepper. Add sausages back to the pan with the onions for a couple more minutes until heated through. To plate, place about 1 cup of cauliflower puree in a shallow bowl. Add two sausages to each plate and top with onions. Garnish with chopped parsley or another herb of your choice.
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